If you are craving a dish that blends comfort and sophistication in every bite, this Mushroom Chicken Alfredo Lasagna Recipe will quickly become your new favorite. Combining tender shredded chicken, earthy mushrooms, and a luxuriously creamy Alfredo sauce layered between perfectly cooked lasagna noodles, this recipe takes classic Italian-American flavors to a whole new level. It’s a harmonious dance of textures and tastes that ends up in a golden, bubbly masterpiece that promises to delight everyone at your table.
Ingredients You’ll Need
This Mushroom Chicken Alfredo Lasagna Recipe relies on simple, high-quality ingredients that each play a vital role in delivering its rich flavor and creamy texture. From fresh mushrooms to a silky white sauce, every component serves to elevate this dish from ordinary to extraordinary.
- 9 lasagna noodles: Cooked until just tender to create the perfect layered foundation without falling apart.
- 2 tablespoons olive oil: Adds a subtle fruitiness and helps sauté the mushrooms to golden perfection.
- 2 cups cooked chicken (shredded): The hearty protein base that brings savory depth.
- 2 cups mushrooms (sliced): Earthy flavor and a pleasant bite, complementing the chicken beautifully.
- 3 cloves garlic (minced): Infuses the dish with a gentle aromatic punch.
- 1 teaspoon Italian seasoning: A fragrant blend that enhances the sauce and filling.
- 4 tablespoons unsalted butter: Creates a rich roux for the creamy Alfredo sauce.
- 4 tablespoons all-purpose flour: Thickens the sauce to a luxurious consistency.
- 3 cups whole milk: Provides body and creaminess to the white sauce base.
- 1 cup heavy cream: Intensifies the richness and smooth texture of the Alfredo.
- 1 1/2 cups grated Parmesan cheese: Adds sharp, nutty flavor that melts perfectly into the sauce.
- 1 1/2 cups shredded mozzarella cheese: Melts into golden, gooey layers that everyone loves.
- 1/2 teaspoon salt: Balances flavors and enhances overall taste.
- 1/2 teaspoon black pepper: Adds a subtle kick to keep it exciting.
- Chopped parsley for garnish (optional): A fresh pop of color and brightness when serving.
How to Make Mushroom Chicken Alfredo Lasagna Recipe
Step 1: Prepare the noodles and sauté mushrooms
Begin by preheating your oven to 375°F, ensuring it’s ready to go when your lasagna is assembled. Cook the lasagna noodles according to their package instructions so they are tender but still firm enough to hold their shape. While the noodles drain, heat olive oil in a large skillet over medium heat and sauté the sliced mushrooms until they’re soft and just starting to brown, typically about five minutes. Add the minced garlic and Italian seasoning, cooking for an additional minute to awaken those flavorful aromatics. Stir in the shredded chicken, then remove the skillet from heat to hold the filling mixture warm.
Step 2: Make the creamy Alfredo sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour continuously for about one minute to form a roux, which will thicken your sauce beautifully. Gradually pour in the whole milk and heavy cream, whisking until the mixture becomes smooth and creamy. This careful attention ensures no lumps form. Keep whisking for 5 to 7 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the grated Parmesan cheese, salt, and pepper, allowing the cheese to melt fully into the sauce, creating that luscious signature Alfredo flavor that binds all the layers together.
Step 3: Assemble your lasagna layers
Grab a 9×13-inch baking dish and spread a thin layer of Alfredo sauce on the bottom; this prevents the noodles from sticking and starts the flavor layering. Lay down three noodles side by side, then spread a portion of the chicken and mushroom mixture over them, followed by a generous spoonful of Alfredo sauce. Sprinkle mozzarella cheese over the sauce for that irresistible gooey texture. Repeat this process for three layers, finishing with a top layer covered in sauce and mozzarella to develop a golden crust while baking.
Step 4: Bake to bubbly perfection
Cover the assembled lasagna with foil to keep moisture locked in and place it in your preheated oven. Bake covered for 25 minutes, allowing all the ingredients to meld and heat through. After that, remove the foil to let the cheese on top brown to a golden, bubbly finish—this usually takes another 15 to 20 minutes. Once baked, let your lasagna rest for at least 10 minutes before slicing. This resting period firms up the layers, ensuring neat and satisfying servings.
How to Serve Mushroom Chicken Alfredo Lasagna Recipe
Garnishes
Sprinkling chopped fresh parsley over the top adds a lovely burst of green color and a hint of freshness that complements the richness of the dish perfectly. You can also add a light drizzle of extra virgin olive oil or a pinch of red pepper flakes if you like a touch of heat. These simple touches make your Mushroom Chicken Alfredo Lasagna Recipe feel extra special at the table.
Side Dishes
This creamy, hearty lasagna pairs wonderfully with crisp, vibrant sides. Consider serving with a fresh green salad tossed in a lemon vinaigrette or roasted seasonal vegetables to add texture and brightness that balance the richness. Garlic bread or warm focaccia is always a welcome companion to soak up every last bit of that irresistible Alfredo sauce.
Creative Ways to Present
If you want to impress guests, consider serving individual portions of your Mushroom Chicken Alfredo Lasagna Recipe in small ramekins for a charming, personal touch. Layering it in a clear glass dish can showcase the beautiful layers and colors. You can even experiment with adding a thin layer of sautéed spinach or caramelized onions in between for bursts of extra flavor that surprise the palate.
Make Ahead and Storage
Storing Leftovers
Leftover Mushroom Chicken Alfredo Lasagna Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to preserve its creamy texture and prevent it from drying out. When ready to enjoy again, it’s perfect for a quick and satisfying meal that tastes just like fresh.
Freezing
This lasagna also freezes well, making it a convenient option to prepare ahead. Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe container or bag. For best taste and texture, consume within 2 to 3 months. When ready to indulge, thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the slice with foil to keep moisture locked in and bake in a preheated 350°F oven for about 20 minutes or until heated through. Alternatively, a microwave works fine for a quick fix, but be sure to cover and heat in short bursts to maintain the creamy sauce’s perfect consistency.
FAQs
Can I use a different type of mushroom in this recipe?
Absolutely! While button or cremini mushrooms work beautifully, you can experiment with shiitake, portobello, or even oyster mushrooms for a more robust flavor and interesting texture.
Is it possible to make this dish vegetarian?
You can easily omit the chicken to make a vegetarian version, or substitute it with plant-based chicken alternatives or hearty vegetables like zucchini or eggplant to keep it satisfying.
Can I make the Alfredo sauce ahead of time?
Yes, you can prepare the Alfredo sauce a day in advance and store it in the refrigerator. Reheat gently over low heat while stirring before assembling your lasagna to maintain its creamy texture.
What can I substitute for the Parmesan cheese if I’m allergic?
Try using Pecorino Romano or a dairy-free Parmesan-style cheese, depending on your dietary needs. Keep in mind that the flavor profile may shift slightly, but it will still result in a delicious sauce.
Can this recipe be doubled for a larger crowd?
Definitely! Just use a larger baking dish or make two pans. Keep the layering method the same and adjust the baking time slightly if needed, checking for bubbling and golden top.
Final Thoughts
I can’t recommend enough that you give this Mushroom Chicken Alfredo Lasagna Recipe a try. It’s a perfect balance of creamy, cheesy goodness and savory, well-seasoned filling that feels like a warm hug on a plate. Whether for a cozy family dinner or to impress friends at your next gathering, this lasagna promises to deliver comfort and smiles with every slice.
Print
Mushroom Chicken Alfredo Lasagna Recipe
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Mushroom Chicken Alfredo Lasagna is a creamy, comforting Italian-American dish layered with tender shredded chicken, sautéed mushrooms, and rich Alfredo sauce made from butter, cream, and Parmesan cheese. It combines the classic flavors of chicken Alfredo with cheesy lasagna noodles for a hearty main course perfect for family dinners or special occasions.
Ingredients
Lasagna Base
- 9 lasagna noodles
Chicken and Mushroom Mixture
- 2 tablespoons olive oil
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
Alfredo Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and Prepare Noodles: Preheat your oven to 375°F. Cook the lasagna noodles according to the package instructions until al dente, then drain well and set aside to prevent sticking.
- Sauté Mushrooms and Chicken: In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until softened. Add minced garlic and Italian seasoning, cooking for an additional minute until fragrant. Stir in the shredded cooked chicken and then remove the skillet from heat.
- Make Alfredo Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Slowly pour in the whole milk and heavy cream, whisking constantly to avoid lumps. Continue to cook and whisk for 5–7 minutes until the sauce thickens. Remove from heat and stir in grated Parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
- Assemble the Lasagna: Spread a thin layer of Alfredo sauce on the bottom of a 9×13-inch baking dish to prevent sticking. Arrange three cooked lasagna noodles over the sauce. Spread a portion of the chicken and mushroom mixture evenly over the noodles, then ladle a layer of Alfredo sauce on top. Sprinkle with shredded mozzarella cheese. Repeat these layers twice more, finishing the top layer with Alfredo sauce and a final sprinkling of mozzarella cheese.
- Bake the Lasagna: Cover the assembled lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 15 to 20 minutes, or until the top is bubbly and golden brown.
- Rest and Serve: Once baked, let the lasagna rest for 10 minutes to set before slicing. Garnish with chopped parsley if desired for a fresh, colorful finish. Serve warm and enjoy!
Notes
- Use rotisserie chicken for a quick shortcut to cooked shredded chicken.
- Add fresh spinach or swap mushrooms for another vegetable like zucchini or bell peppers to vary the flavor.
- Lasagna can be assembled a day in advance, covered, and refrigerated until ready to bake.
